eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-03-02
10
3
53
60
10.21608/jfds.2019.36154
36154
Original Article
Nutritional Evaluation of Cookies Enriched with Different Blends of Spirulina platensis and Moringa oleifera Leaves Powder
I. Ashoush
1
Samar Mahdy
2
Food Science Dept., Fac. of Agric., Ain Shams Univ., Cairo, Egypt
Food Science Dept., Fac. of Agric., Ain Shams Univ., Cairo, Egypt
Cookies were produced from wheat flour with partial replacement with a combination of dried spirulina biomass and moringa leaves powder at different concentrations T1 (95:2:3), T2 (90:4:6) and T3 (85:6:9), respectively. 100% wheat flour cookies were used as the control sample. Quality characteristics of produced cookies were evaluated including the physical, chemical, sensory and antioxidant properties. The results showed significant differences in the physical properties of all cookie samples. Cookies with replacement level 15% (T3) showed the highest weight (24.80 g), greater diameter (7.74 cm), lowest thickness and spread ration (0.68 cm and 9.27). Data revealed that using spirulina and moringa with different blending levels made cookies color greenness when compared to the control sample. All samples of cookies contain a moisture content and carbohydrate significantly lower than the control sample. Partial replacement of wheat flour with different concentration of spirulina and moringa blends was significantly increased all nutrients in produced cookies including ash, protein, lipids, crude fiber, and minerals with increasing replacement level compared to control cookies. There were no statistically significant differences between control cookies and both T1 and T2 cookies for all sensory properties. Sensory scores for T1 almost equal to control cookies. Otherwise, T3 cookies had the lowest scores of appearance, color, taste, and acceptability. However, all samples are reasonably acceptable. Total phenolic, flavonoid contents and scavenging ability of produced cookies increased significantly by increasing replacement level with spirulina and moringa leaves powder. In conclusion, the obtained data revealed the possibility of incorporating 6% dried spirulina biomass and 9% moringa leaves powder in cookies production to improve the nutritional and antioxidant status of cookies.
https://jfds.journals.ekb.eg/article_36154_dcfa4f81788d200a282dc8379e2dbb31.pdf
Spirulina
Moringa
Cookies
Antioxidant status and physicochemical analysis
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-03-16
10
3
61
69
10.21608/jfds.2019.36155
36155
Original Article
Biological Attributes of Unfermented and Fermented Oat Milk Compared to Cow Milk in Alloxan-Induced Diabetic Rats
Safaa Gohari
1
O. El-Batawy
samoelbatawy@hotmail.com
2
Samar Mahdy
3
Home Economic Dept., Faculty of Specific Education, Ain Shams Univ., Cairo, Egypt
Food Science Dept., Fac. of Agric., Ain Shams Univ., Shoubra Khaima, 11241, Cairo, Egypt.
Food Science Dept., Fac. of Agric., Ain Shams Univ., Shoubra Khaima, 11241, Cairo, Egypt.
The present study aimed to assess the therapeutic effect of the unfermented and fermented cow; oat milk (CM, OM, FCM, and FOM) and fermented oat milk supplemented with 2% whey protein concentrate (FOM+WP) in diabetic rats. Alloxan was applied for inducing diabetes and hyperlipidemia in rats. The rats were randomly divided into two main groups. Control (-) (6 rats) were fed on a standard diet, while the second group (42 diabetics rats) were divided into six groups (6 rats each), and treated by different unfermented and fermented milk types by epigastric tube for 4 weeks. After four weeks, all treatments reduced the level of glucose, the serum levels of TC, TG and LDL-c compared to control (+) group and this was associated with a significant increase (p<0.05) in HDL-c in these groups. The highest significantly (p<0.05) decrease recorded in the groups fed with (OM) and (FCM), respectively. Liver enzymes activity decreased significantly (P˂0.05) in FOM + WP, FOM, FCM and OM groups, respectively. Feeding the rats on fermented oat milk fortified with whey protein led to decrease the fecal total anaerobes and fecal enterobacterial counts and stimulate the viability of both fecal lactobacilli and bifidobacteria in the intestinal colon, compared with other treatments. Histopathological examination of the liver sections showed no histopathological alteration in the hepatic parenchyma in (FOM+WP) group. (OM) and (FCM) groups showed no histopathological alteration and the islands of Langerhans cells were in normal size as well as the surrounding acini and ducts. In conclusion, treatment with oat milk led to curing hyperglycemia and hyperlipidemia in diabetic rats. Meanwhile, treatment with fermented oat milk fortified with whey proteins resulted in a better effect on the liver and improved the growth of the health-promoting intestinal microflora.
https://jfds.journals.ekb.eg/article_36155_43a021f57a094da4c833fdfb98c14daa.pdf
diabetes
alloxan
hyperlipidemia
Hypercholesterolemia
Fermented oat milk
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-03-30
10
3
71
78
10.21608/jfds.2019.36156
36156
Original Article
Cloning and Expression of Camel Pro-Chymosin Encoding Gene in E. coli and Characterization of the Obtained Active Enzyme
E. Aboulnaga
aaboulnaga@mans.edu.eg
1
Food Science Department, Faculty of Agriculture, Mansoura University, 35516 Mansoura, Egypt.
Chymosin is considered the main enzyme in milk industry since it is used for commercial production of cheese. Conventional animal chymosin production losses large numbers of unweaned calves which affect on the animal wealth. In order to reduce the manufacturing cost, recombinant production of chymosin is the good choice. In the current study, camel pro-chymosin gene (1101 bp) was in vitro synthesized and cloned into pASG-vector. The obtained plasmid pASG_pro.chym was transformed into the bacteria E. coli BL21(DE3). The bacterial system expressed pro-chymosin under control with tet-promoter and it was able to produce approximately 260 mg/L of recombinant enzyme under lab scale. The SDS-PAGE showed that the zymogen protein (367 amino acids residues long) has a molecular weight of 40.6 kDa, while the active form (323 amino acids residues long) has a molecular weight of 35.6 kDa. The recombinant pro-chymosin is presented in inclusion bodies and it is solubilized in 4-8 M urea. After solubilization and renaturation, recombinant pro-chymosin was subjected to a low pH and it was converted into mature active chymosin. The optimum milk clotting conditions were a pH of 5.75, temperature of 50-55 °C, and 15 mM of CaCl2. It can be concluded that the obtained recombinant chymosin from E. coli is suitable for commercial cheese production.
https://jfds.journals.ekb.eg/article_36156_94324e488c955f85f631f8d4b5f34efa.pdf
Camel chymosin- gene cloning- expression in E. coli- solubilization and renaturation- optimum clotting conditions